Mediterranean Kale and Roasted Chickpea Salad

I make this Mediterranean Kale and Roasted Chickpea Salad when I want a hearty, nourishing dish packed with bold flavors and satisfying texture. The crispy roasted chickpeas pair beautifully with tender kale and fresh vegetables, all tossed in a bright, zesty dressing.

Why You’ll Love This Recipe

I love how this salad feels both wholesome and filling. The roasted chickpeas add crunch and protein, while the kale provides a sturdy base that holds up well to the dressing. The Mediterranean-inspired ingredients bring vibrant flavor, and I appreciate that it can be served as a main dish or a flavorful side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• kale, stems removed and chopped

• canned chickpeas, drained and rinsed

• olive oil

• smoked paprika

• garlic powder

• salt

• black pepper

• cherry tomatoes, halved

• cucumber, diced

• red onion, thinly sliced

• Kalamata olives

• feta cheese, crumbled

For the dressing:

• olive oil

• fresh lemon juice

• red wine vinegar

• Dijon mustard

• garlic, minced

• dried oregano

• salt

• black pepper

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I pat the chickpeas dry, then toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper.

3. I spread them evenly on the baking sheet and roast for 25–30 minutes, until crispy and golden.

4. While the chickpeas roast, I place the chopped kale in a large bowl and drizzle it with a small amount of olive oil. I massage the kale with my hands for a few minutes until it becomes slightly softened.

5. I add the cherry tomatoes, cucumber, red onion, and Kalamata olives to the bowl.

6. In a small bowl, I whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper to make the dressing.

7. I pour the dressing over the salad and toss to combine.

8. I top the salad with the roasted chickpeas and crumbled feta just before serving.

Servings and timing

I usually get about 4 servings as a main dish or 6 as a side.

Preparation time: about 15 minutes
Cooking time: 25–30 minutes
Total time: approximately 40–45 minutes

Variations

I sometimes add roasted red peppers or artichoke hearts for extra Mediterranean flavor. When I want additional protein, I include grilled chicken or quinoa. I also enjoy adding toasted pine nuts for extra crunch. For a dairy-free version, I simply omit the feta or use a plant-based alternative.

storage/reheating

I store the salad and roasted chickpeas separately in airtight containers in the refrigerator for up to 4 days. I add the chickpeas just before serving to maintain their crisp texture. I do not reheat the salad, but I can briefly warm the chickpeas in the oven if desired.

FAQs

Can I make this salad ahead of time?

I often prepare the kale and vegetables in advance and store them separately from the dressing and chickpeas until ready to serve.

How do I keep kale from being too tough?

I massage the kale with olive oil for a few minutes, which helps soften its texture and improve flavor.

Can I use other greens instead of kale?

I can substitute spinach or arugula, but I find kale holds up best for meal prep.

Are roasted chickpeas still crunchy the next day?

They may lose some crispness in the refrigerator, so I prefer storing them separately and reheating briefly if needed.

What can I serve with this salad?

I enjoy serving it with grilled fish, roasted vegetables, or warm pita bread.

Conclusion

I find this Mediterranean Kale and Roasted Chickpea Salad to be a vibrant, satisfying dish that brings together fresh ingredients and bold flavors. With its hearty texture and bright dressing, it is a recipe I love making for both everyday meals and special gatherings.